Avocado Quinoa Breakfast Muffins Recipe
The Avocado Quinoa Breakfast Muffins make a delicious and wholesome breakfast along with a fried egg, a few hash brown and a cup of coffee. Give it try over the weekend and you will simply love it.
Avocado Quinoa Breakfast Muffins are the best breakfast muffins as they serve a perfect amount of protein for the whole day. These muffins are light, airy and fluffy in texture and taste delicious fresh out of the oven. Quinoa flour is a great addition of protein to these muffins. In this recipe, avocado acts as a substitute for butter, it creams and soften the muffins. Quinoa and Avocado make for a deliciously healthy combination given their individual nutritional properties like good fat, high protein, et al.
Serve Avocado Quinoa Breakfast Muffins warm with Carrot Pineapple Orange Juice and Grilled Mushroom Sandwich With Herbs for a hearty breakfast, or you can also store them and serve later as an evening snack along with masala chai.
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Ingredients
- 1/2 cup Quinoa flour
- 1/2 cup All Purpose Flour (Maida)
- 1/2 cup Almond Meal (Badam Powder)
- 1/2 cup Almond Milk (Badam Milk)
- 1 Whole Egg
- 1 teaspoon Vanilla Extract
- 1/4 cup Honey
- 1 Avocado , ripe, peeled, seeded and mashed
- 1/4 cup Brown Sugar (Demerara Sugar) , firmly packed
- 1 teaspoon Baking soda
- 1/4 teaspoon Salt
- 1/4 teaspoon Cinnamon Powder (Dalchini)
- 1 tablespoon Chia Seeds
How to make Avocado Quinoa Breakfast Muffins Recipe
To begin making Avocado Quinoa Breakfast Muffins, pre heat your oven to 350'F (180 C). Grease your muffin pan with some butter or nonstick spray and set aside (use paper liners if you prefer).
Next, in a food processor add the egg, vanilla extract, almond milk, mashed avocado, honey and blend until smooth and creamy.
In a wide mixing bowl, sift together the quinoa flour, all-purpose flour, almond meal, baking soda, salt, cinnamon, chia seeds. Add sugar and stir to combine.
Create a well in the middle of the dry ingredients and pour the liquid avocado mixture, fold in the ingredients to make the batter for the muffin using a spatula until all combined well.
Pour the batter equally onto the prepared muffin pan. Bake for 25 minutes or until toothpick inserted in the middle of the muffin comes out clean. Once done, remove from the oven and cool down completely on a wire rack.
Serve Avocado Quinoa Breakfast Muffins warm with Carrot Pineapple Orange Juice and Grilled Mushroom Sandwich With Herbs for a hearty breakfast, or you can also store them and serve later as an evening snack along with masala chai.
